Cashew Butter and Fruit “Caviar”

Then we get into the thick of it. Uh, pun intended, I think. These are tapioca pearls that are cooked and then soaked in some apricot juice that has been reduced. Who thinks of this stuff? I’ll tell you who: Chuck White, Sheryl Crow’s chef.

The recipe suggests that you serve this concoction on melba toast. I actually tried that, but melba toast is about as exciting as cardboard. Instead I opted for cinnamon sugar pita chips.

Seriously, this is one of the weirdest things I’ve ever made, but it turned out to be a nice little afternoon snack.